مقایسه ترکیبات شیمیایی، خصوصیات بافت و رنگ شانک Acanthopagrus Morrisoni (کامل، شکم خالی، فیله شده) تحت تاثیر بسته بندی اتمسفر تغییر یافته در دمایᵒC 18 -

در این مطالعه ماندگاری ماهی شانک ( acanthopagrus morrisoni ) به صورت کامل، شکم خالی و فیله شده در بسته بندی اتمسفرتغییریافته (45درصد co2، 50درصد n2 و 5درصد o2) با اندازه گیری تغییرات ترکیبات شیمیایی و نیز ﺷﺎﺧﺺﻫﺎی ﺑﺎﻓﺖ و رﻧﮓ ﻃﯽ 4 ﻣﺎه در ﺷﺮاﯾﻂ اﻧﺠﻤﺎد ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞ ﻧﺸﺎن داد ﮐﻪ ﺗﻐﯿﯿﺮات ﭘﺮوﺗﺌﯿﻦ، ﺧﺎﮐﺴﺘﺮ و رﻃﻮﺑﺖ ﺑﯿﻦ ﺗﻤﺎﻣﯽ ﺗﯿﻤﺎرﻫﺎ اﺧﺘﻼف ﻣﻌﻨﯽداری ﻧﺪاﺷﺖ (p>0/05). ﻣﯿﺰان ﭼﺮﺑﯽ در ﺗﯿﻤﺎر ﻣﺎﻫﯽ ﮐﺎﻣﻞ ﺑﻪ ﻃﻮر ﻣﻌﻨﯽداری ﻧﺴﺒﺖ ﺑﻪ ﺳﺎﯾﺮ ﺗﯿﻤﺎرﻫﺎ ﮐﻤﺘﺮ ﺑﻮد (2/67±0/10 درﺻﺪ)(p<0/05). ﻫﻤﭽﻨﯿﻦ ﻣﯿﺰان رﻃﻮﺑﺖ ﺗﺤﺖ ﻓﺸﺎر روﻧﺪ ﮐﺎﻫﺸﯽ را در ﻃﻮل دوره ﻧﮕﻬﺪاری ﻧﺸﺎن داد و ﮐﻢﺗﺮﯾﻦ ﻣﯿﺰان ﻣﺮﺑﻮط ﺑﻪ ﺗﯿﻤﺎر ﻓﯿﻠﻪ ﺷﺪه و ﺷﮑﻢﺧﺎﻟﯽ (ﺑﻪ ﺗﺮﺗﯿﺐ 0/39 ±22/1، 22/34±0/34درﺻﺪ) ﺑﻮد. ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞ از اﯾﻦ آزﻣﺎﯾﺶ ﮐﺎﻫﺶ ﻣﻌﻨﯽدار ﺷﺎﺧﺺﻫﺎی ﺑﺎﻓﺖ (ﻓﺎﮐﺘﻮرﻫﺎی ﺳﺨﺘﯽ، ﮐﺸﺴﺎﻧﯽ، ﭘﯿﻮﺳﺘﮕﯽ، ﺻﻤﻐﯽ و ﺟﻮﯾﺪن) در ﺗﯿﻤﺎرﻫﺎی ﻣﻮرد ﻣﻄﺎﻟﻌﻪ را ﻧﺴﺒﺖ ﺑﻪ ﻧﻤﻮﻧﻪ روز اول ﻧﺸﺎن داد (p<0/05). ﺑﺎ اﯾﻦ ﺣﺎل ﮐﻤﺘﺮﯾﻦ ﻣﯿﺰان اﯾﻦ ﺷﺎﺧﺺﻫﺎ در ﺗﯿﻤﺎر ﻣﺎﻫﯽ ﮐﺎﻣﻞ ﻣﺸﺎﻫﺪه ﺷﺪ. ﻫﻤﭽﻨﯿﻦ ﻧﺘﺎﯾﺞ ارزﯾﺎﺑﯽ ﺗﻐﯿﯿﺮات رﻧﮓ روﻧﺪ ﻣﻌﻨﯽدار اﻓﺰاﯾﺸﯽ ﻓﺎﮐﺘﻮر*b و ﻧﯿﺰ روﻧﺪ ﮐﺎﻫﺸﯽ ﻓﺎﮐﺘﻮرﻫﺎی *a و *l را ﺑﺎ اﻓﺰاﯾﺶ ﻣﺪت زﻣﺎن ﻣﺎﻧﺪﮔﺎری ﻧﺸﺎن داد. ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﺷﺎﺧﺺ ﻫﺎی ﺑﺎﻓﺖ و ﻓﺎﮐﺘﻮرﻫﺎی رﻧﮓ ﺑﻪ ﻧﻈﺮ ﻣﯽرﺳﺪ ﻣﺎﻫﯽ ﺑﻪ ﺷﮑﻞ ﻓﯿﻠﻪ و ﺷﮑﻢﺧﺎﻟﯽ ﻧﺴﺒﺖ ﺑﻪ ﺗﯿﻤﺎر ﮐﺎﻣﻞ ﺟﻬﺖ ﺑﺴﺘﻪ ﺑﻨﺪی اﺗﻤﺴﻔﺮﺗﻐﯿﯿﺮﯾﺎﻓﺘﻪ از ﺷﺮاﯾﻂ ﺑﻬﺘﺮی در ﭘﺎﯾﺎن دوره ﻧﮕﻬﺪاری ﺑﺮﺧﻮردار ﺑﻮد.

Comparing chemical composition, textural and color properties of (Acanthopagrus morrisoni) under modified atmosphere packaging at -18 ºC

In this study changes chemical compounds and textural, color and sensory properties were measured to investigate the shelflife of the whole, gutted and filleted yellow fin Seabream (Acanthopagrus latus) in modified atmosphere packaging (MAP) (45% CO2, 50% N2 and 5% O2) during frozen condition in 4 months storage. Results showed that no significant different in protein, ash and moisture contents were observed (p> 0.05). The lowest fat content (2.67 % ± 0.1%) was observed in sample containing the whole fish (p< 0.05). In all treatments the WHC was showed a significant decrease during storage time (p< 0.05) and the lowest value was found in gutted and filleted samples (22.1 % ± 0.39 and 22.34 % ± 0.34%, respectively). The results also showed a significant decrease in textural properties (including hardness, resilience, cohesiveness, gumminess and chewiness) compared with initial values (p< 0.05). However, the lowest values of these factors were found in whole fish samples. Evaluation of the color showed a significant increase in factor b* as well as decrease in factors a* and L* during storage. The results in all treatments revealed a significant decrease in sensory factors; however gutted and filleted fish in MAP packaging were judged to be more acceptable than whole fish samples. Considering of textural, color and sensory properties, it seems that filleting and gutting fish compared with whole fish samples resulted in better quality in MAP packing under frozen storage.